Summary

Ingredients

• 4 thin turkey schnitzel, approx. 150 g each
• salt and pepper
• 2 tomato (s)
• 200 g cheese, (butter cheese)
• 1 tablespoon basil, chopped
• 2 tablespoons oil
• 1 tablespoon butter
• 100 ml chicken broth
• 200 g whipped cream

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Instructions

1. Salt and pepper the turkey schnitzel.
2. Scald tomatoes in hot water, peel, core and finely dice. Finely grate the butter cheese. Mix both with basil, season with pepper and spread over the schnitzel.
3. Roll up the meat and tie it with kitchen twine. Heat the oil and butter and fry the rolls in it until golden brown. Pour in the stock and simmer covered over low heat for approx. 8 minutes.
4. Take the roulades out of the pan and keep them warm.
5. Deglaze the roast with cream and reduce until creamy. Let the rolls soak in the sauce for 1-2 minutes.
6. Broad ribbon noodles go well with it.